Slice bread into about 20, 1 inch slices. Arrange the slices in a greased 13x9 glass baking dish in 2 rows, overlapping the slices. In a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmet and salt. Beat until well blended but not too bubbly. Pour this mixture over the bread slices, making sure all are covered evenly with the egg mixture, spooning some of the mixture between the slices too. (This will seem like a lot of liquid but it will saok in.) Cover with foil and refrigerate overnight. The next day preheat the oven to 350 degrees. If there is extra egg mixture in your bread dish, just spoon it over the bread before putting the following over it.

Combine butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a medium bowl and spread evenly over the cold bread mixture that you have taken from the fridge. Sprinkly a little extra cinnamon over the top if desired for a garnish. Bake uncovered for about 40 minutes until puffed and lightly golden. Serve with maple syrup or honey if desired.

The topping can also be made the night before and left out at room temperature before spreading over the bread and baking.